豆渣的营养价值及在饺子皮中的应用  

Nutritional value of bean dregs and its application in dumpling wrappers

作　　者：邓红[1] 彭涛[1] 曾英[1] 

机构地区：[1]四川烹饪高等专科学校,成都610072

出　　处：《食品科技》2009年第8期100-103,共4页Food Science and Technology

基　　金：四川省教育厅人文社会科学研究基地川菜发展研究中心项目(CC04Z04)

摘　　要：通过对传统饺子皮里添加不同比例的干豆渣粉及魔芋精粉进行探索性研究,表明单纯加入干豆渣粉,虽然提高了饺子皮的营养价值,但是其弹性、粗糙度、柔软度、口感等均有所降低,加入魔芋精粉后豆渣面皮的综合品质得到了提高。在实验条件下,确定了豆渣饺子皮的最佳配方:面粉250g,干豆渣粉12.5g,魔芋精粉0.5g,水65g。Through the research of adding ground dried bean dregs and ground amorphopallus riverifine to dumpling wrappers, it shows that although the nutritional value of dumpling wrappers is raised by merely adding ground dried bean dregs, their elasticity, roughness, softness, sensation of taste have reduced to a certain extent. After adding ground amorphopallus riverifine, the comprehensive quality of the bean dregs wrappers is raised. With our experiment condition, thus confirming the best recipe： 250 g flour, 12.5 g ground dried bean dregs, 0.5 g ground amorphopallus riveri and 65 g the water.

关 键 词：干豆渣粉 饺子皮 魔芋精粉 营养价值 

分 类 号：TS201.4[轻工技术与工程—食品科学]